Ingredients:
Wheat flour : 3 cups
Milk : 1/2 cup
Ripe banana: 2
Sugar : 4-5 tbspn or as required
Ghee : 1 tbspn
salt :1/2 tspn
Method:
- Take bananas, milk,sugar and salt in mixing vessel. Mash them all together, add a tbspn of ghee to it
- Make a dough by adding wheat flour little by little. Cover n keep aside for 20 mins. Dough should be little hard n not very soft
- Knead and roll the dough to a size of puri
- Smear some oil around and fold into triangle
- Dust some wheat flour and start rolling into size of chapati.
- Fry by adding ghee/oil on both the sides.
- Serve hot with ghee, jam or honey
Ingredients:
wheat flour: 2 cups
salt :1/2 tspn
oil :1 tbspn
water to kneed
for stuffing:
Gobi(cauliflower) : 2 medium size
ginger minced/paste : 1 tbspn
red chilli powder :11/2 tbspn(medium spicy)
roasted coriander, crushed:1 n 1/2 tbspn
green chilli minced :1(optional)
jeera/cumin :1 tbspn
ajwain/carom seeds :1tspn
turmeric powder :1tspn
dried mango powder :1/2 tspn
mint leaves :8-10
coriander leaves : 3-4 strands
salt : 1 tspn or to taste
Method:
- Take the wheat flour in a bowl. together with salt and oil kneed the dough with water . Let the dough be little hard and not very soft. Cover with a lid n keep aside
- Grate the gobi into fine grains either with a grated or in food processor
- Take some oil or ghee in a pan, add ginger, saute n add grated gobi into it n fry it
- Add all the stuffing ingredients one by one like red chilli , coriander powder, jeera, ajwain, dried mango powder , salt, turmeric and green chilli. finally add mint and coriander leaves.
- saute till the cauliflower is cooked completely. make sure that all the water is evaporated (you can even add some dry potato powder into the mixture so that it absorbs any extra moisture),allow to cool slightly
- Now take small portion of the dough , roll it into into small chapatis, put some filling in the centre and cover it with another small chapati. Press seal the edges.
- Roll the dough further to the size of paratha. If you have difficulty in rolling it further, then even you can take the dough in between plastic cover , apply oil both sides n just apply pressure with hands from all around
- Fry on both sides on a non stick pan with ghee.
- have it with curds or raw onions.
Ingredients:
wheat flour: 2 cups
salt :1/2 tspn
oil :1 tbspn
water to kneed
for stuffing:
Radish(mooli) : 2 medium size
salt : 1 tspn
roasted red chilli :2
green chilli minced :1
jeera/cumin :1 tbspn
ajwain/carom seeds :1tspn
turmeric powder :1tspn
Method:
- Peel the skin of the radish and shred it. Add some salt to it and set it aside for 10 mins.
- After about 10 mins , properly squeeze the excess water from the radish . make it as dry as possible.
- Now take the wheat flour in a bowl. Add salt and oil into it.Also add the squeezed radish juice into it. kneed the dough , add some more water if required. Let the dough be little hard and not very soft. Cover with a lid n keep aside.
- keep a non stick pan on gas, add oil n then transfer the squeezed dried radish into the pan . Saute it on medium to high flame till all the moisture evaporates n also till the edges of radish turns brown
- Take out from pan .Transfer it into a bowl. allow to cool. Add minced green chilly, crushed red chilli, chopped coriander, turmeric powder, cumin and carom seeds into it. Mix with a spoon
-
- Now take small portion of the dough , roll it into into small chapatis, putt some filling in the centre and cover it with another small chapati. Press seal the edges. Roll the dough further to the size of chapatis.
- Fry it on a non stick pan on medium flame . Add oil or butter while frying
- Serve hot with curds or pickle
Time: 1 hour
makes: 4-5 parathas
Ingredients:
wheat flour 3 cups
potatoes 1 big
coriander powder 1/2 tbspn
jeera powder 1/2 tbspn
red chilli powder 2 tbspn
turmeric pwdr 1 tspn
dry mango pwdr(aamchur pwdr) 1/2 tspn
ajwain (carom seeds) 1 tbspn
freshly prepared ginger-garlic
paste 1 tbspn
